Skip to main content

The Only-5-Marshmallows Hot Chocolate from The Holiday

 

By far my favourite Christmas film is The Holiday (2006), directed by Nancy Meyers, with music by the amazing Hans Zimmer (yes, I am listening to the soundtrack as I am writing this). This is also my go-to feel-good movie and sometimes I may watch in July too because, well, you watch it when you need it, okay?

But if it's winter and I am watching this film, I always make myself a huge mug of hot cholate, with only 5 marshmallows, just like Graham makes for his two little girls and for Amanda.

Here's how I make it:

Ingredients (1 serving):

  • 400 ml almond milk (or milk of your choice; I also use 400m ml because my mug is huge)
  • 16 g milk chocolate (or chocolate of your choice)
  • 4 tbsp hot cocoa powder (use instant hot chocolate or whatever - there aren't many rules for this beverage, except for:)
  • only 5 marshmallows

Method:

Heat up your milk, add the chocolate and mix with a whisk until the chocolate is melted. Then add the hot cocoa powder and mix well until everything is incorporated. Pour in your favourite holiday mug (the bigger, the better) and add the 5 marshmallows.

Enjoy while watching your favourite Christmas film.

Happy Holidays!

☕ Source: this is just how I make my hot chocolate.
Labels:

Popular posts from this blog

Grandma's Sarmale

Well, they are mine now because I tweaked her recipe a bit. But without further ado: I MADE SARMALE! I don't know how or why, but while talking with a friend I decided this year I am cooking sarmale for Christmas. Then I started telling everyone, my dad sent me cabbage and minced meat and... well, I had to actually do it now! I was a bit scared because all the friends I spoke with who had their sarmale cooking experience told me it would be hard. And that was not my experience at all.  Stuffed cabbage or grape leaves is a thing in many countries, but I think it may have all started from Turkey since the Turkish word "sarma" means wrapped. And in Romanian we call one "sarma" and many "sarmale", and since you never make just one, the meal is called sarmale . Actually my grandma was mad when she heard I only made 23 sarmale , and not 60 or 100 like she expected me to. In my country, this is a traditional dish that we usually have for Christmas and Easter....
Read more

Restaurant Review: Ciao New York

The plan was to write this post in December, since this restaurant is one of my favourite places to go to around the holidays - it has a very homely vibe and the nicest winter decor. Plus the dim lights, the brick walls, the wine racks, and the sparkling glasses just add an extra something to the festive atmosphere. Ciao New York is an Italian bistro, perfectly pairing the delicious Italian nonna food with an exquisite rich-bitch attitude (obviously rich-bitch is not the word I am looking for, but it's exactly how my friends would describe my taste). I prefer it in winter because it's tiny, cosy, doesn't have outdoor seating anyway, and because I've never been here in the summer  months. I dined here with my husband and our neighbours. It was our neighbours' first time in this restaurant and it's now officially their favourite restaurant in town. Without further ado, let's discuss food. As it is my habit, I start with coffee no matter the hour I have dinner....
Read more

Sugar Syrups: Simple & Rich Dem

  I think I always had a passion for cocktails but I started being serious about it (and it's seriously fun) only last year. If 10 years ago I was only making Bellinis and Mimosas, now I love mixing spirits, learning about the history of cocktails, and... even making my own basics - this time: sugar syrups! Sugar syrups are extremely easy to make. It's all about ratios - a simple syrup is a 1:1 ratio, and a rich one is 2:1. And you can also make a semi-rich syrup which is 1.5:1. Simple Sugar Ingredients: 1 cup white sugar 1 cup water Rich Dem Ingredients: 2 cups Demerara sugar 1 cup water Method: Method is the same for both.  Demerara sugar is a raw brown sugar and it gives your drinks a toffee-coffee aftertaste. It's amazing and goes great with whiskey or my favourite Espresso Martini (recipe for it coming soon). Combine the ingredients for your syrup in a pot over heat, stirring continuously while the sugar dissolves. Once the sugar is dissolved, remove the pot from the ...
Read more